This is an easy recipe and they are light as a feather. Serves 6
1 pound cleaned conch – buy it that way at your seafood market
1-1/2 cup self-rising flour
3/4 cup yellow corn meal
2 teaspoons Feisty Fish Rub or a little more
2 eggs
1 lime
2 cloves garlic
1/2 to 3/4 cup beer
3/4 cup minced sweet onion
1/4 cup minced green pepper
1/4 cup minced red pepper
EVOO
Cocktail sauce – our recipe is fresh horseradish mixed with ketchup. My ration is 1 tablespoon horseradish to 1/4 cup ketchup. If you happen to have Black Dog Belly rub, a dash of that is a nice addition. Stir until blended.
Chop conch into large pieces and then put in a blender and pulse until course chopped. Place conch in a bowl and squeeze 1/2 lime set aside. Saute’ onion, garlic, green and red pepper in a pan with a little EVOO for 3 minutes then place in medium bowl. Add flour, Feisty Fish Rub, corn meal, eggs, and beer and mix well. Stir in conch mixture. Let sit while oil heats. Heat vegetable oil in a deep fryer filled with oil to 330 degrees F. When oil is hot, drop tablespoonfuls of conch mixture into the oil and cook, stirring occasionally until they are golden brown. Drain on paper towel and serve hot with cocktail sauce.